Create a cozy Christmas with the smell of some freshly-baked chocolate biscuits. Make some time, prepare the dough with a pinch of love and remember that small gestures are much more delicious than expensive gifts. 

For 40 biscuits:

• 200g crushed chocolate
• 90g (6 Ts) butter
• 110g (1/2 cup) brown sugar
• pinch of salt
• 3 eggs
• 1 Ts vanilla essence
• 210 g (1 and 1/2 cup) flour
• 25g (1/4 cup) cacao powder
• 1/2 Ts baking powder
• 188 g (3/4 cup) icing sugar

Method

Create a double boiler and melt the chocolate and the butter in a medium-sized bowl until you get a homogeneous mixture. Cool it down and add the sugar, stirring continuously so that it dissolves. Add the eggs, one at a time, using a hand mixer to incorporate nicely all ingredients. Add vanilla, sifted flour, cacao, salt and baking powder into the chocolate mix and combine them all. Cover the bowl with plastic wrap and leave the dough in the fridge for at least an hour.

Heat up the oven to 160^oC. Spead some butter over a baking tray and cover it with baking paper. Pour the icing sugar into a small bowl or plate. Using a tea-spoon, scoop out pieces of the dough to create balls, around 2,5 cm in diameter. Roll each truffle into the icing sugar, covering it generously on all sides. Lay out the biscuits on the baking tray, spacing them out 4 cm apart. Bake for about 10 to 15 minutes. During baking the truffles will crack, forming little snowy hills. Let them cool for 2 minutes into the baking tray and then remove them to cool down completely.

Put the truffles into a metal box, tie a ribbon and gift these little sweets to your loved ones. That is an excellent way to preserve the biscuits. I dare say they would be even tastier on the next day! Look through some of the best dishes from the Spanish and Italian cuisines for more lovely festive meal ideas.

There is no wrong time of the year for an ice-cream. That is particularly true when we are talking about a dairy-free pistachio ice-cream.

Had my mom known of avocado-based ice-creams when I was growing up, I bet my childhood would have been quite different. Well, back then we did not have avocados in the local supermarket. In fact, we probably didn’t known what an avocado is.

I could say this vegan pistachio nice-cream is as good as the real thing. Truth be told, it is much better. I urge you to try this easy, fast and delicious recipe. It is not only full of great ingredients, but it also lacks any refined sugar, eggs, dairy or food colouring. Before my ice-cream has fully melted, let’s get started!

Dairy-free pistachio ice-cream

Ingredients:
1 ripe avocado
1 large banana (ideally cut into chunks and frozen)
1 tsp vanilla extract
1 tsp rose water (I got mine from my local Indian shop)
1/2 cup unsalted pistachios
non-dairy milk of choice or coconut water
maple syrup and salt to taste
crushed unsalted pistachios for decoration

Method
Place all ingredients into a blender adding only a splash of non-dairy milk (I used almond milk). Personally, I try to make nice-cream with the least amount of liquid possible because I prefer the denser texture similar to real ice-cream. Add maple syrup (or other liquid sweetener, or 2-3 dates) to taste and only a pinch of salt. In case you did not have some frozen banana on stock (shame on you!), place the mix in a freezer-friendly container and let it chill for a few hours. Hopefully, you came prepared and you can now serve your delicious nice-cream into a bowl. I had some gorgeous dark-chocolate cones which I filled with this delicious goodness. On top, sprinkle some crushed pistachios for an added crunch.

All in all, I really love the way rose water and pistachio complement each other. This simple blend of ingredients makes for an exceptional dairy-free pistachio ice-cream. If you’re like me, you probably did not get to this part of the post because you just had to try this recipe as soon as possible. In any case, I hope you enjoy this treat!

Pizza is so beloved all over the world that it has turned into a symbol of Italian cuisine. In my first post devoted to the best Italian foods I tried to give you enough tempting evidence that the Italian menu can offer much more than just pizza and pasta. Nevertheless the Neapolitan tradition of making pizza is still of great interest. Especially to those of us who cannot afford going to the region of Campania every time we feel like eating pizza.

I have prepared for you an easy, delicious and healthy recipe for making a Margherita. On top of that I will share some top tips by world-known pizza makers!

For the dough (makes three crusts)

• 350g einkorn flour
• 150g white flour
• 20g fresh yeast or 7g dry yeast
• 3 Ts olive oil
• 300-350 ml mixture of milk and water (2:1 ratio)
• 1 Ts salt
• 1 ts sugar

For the topping (per pizza)

• 100 ml tomato paste
• 12 cherry tomatoes
• 200-250g buffalo mozzarella
• fresh basil (optional)

Method

Put the two types of flour into a large bowl and make a well. Sprinkle the salt around the edges and add sugar, the water and milk mixture, olive oil and yeast in the center. Gradually bring all ingredients together until they turn into a ball-like shape. Transfer the dough onto a floured surface and knead until smooth.

Leave the dough for 30-40 mins. Heat up the oven to 220°C. If possible turn the heat up to 280°C to get an extra savoury pizza!

Split the dough in three and roll out each part into a large round, 5-7 mm thick. Traditionally this is done by hand because using a rolling pin gets the air out of the dough. Don’t worry if you haven’t got the skills of an experienced pizza artist! Spread the tomato paste, the halved cherry tomatoes and the buffalo mozzarella. One of the secrets of Italian cuisine lays in the use of fresh and quality ingredients that make up unique dishes!

Bake on the lowest level of your oven with the fan turned on. The meal will be ready in 10-15 mins. Garnish with the fresh basil and sprinkle some olive oil.

Now there’s one final touch: enjoy your delicious pizza eating it with your bare hands and in a lovely company.

Pizza is so beloved all over the world that it has turned into a symbol of Italian cuisine. In my first post devoted to the best Italian foods I tried to give you enough tempting evidence that the Italian menu can offer much more than just pizza and pasta. Nevertheless the Neapolitan tradition of making pizza is still of great interest. Especially to those of us who cannot afford going to the region of Campania every time we feel like eating pizza.

I have prepared for you an easy, delicious and healthy recipe for making a Margherita. On top of that I will share some top tips by world-known pizza makers!

For the dough (makes three crusts)

• 350g einkorn flour
• 150g white flour
• 20g fresh yeast or 7g dry yeast
• 3 Ts olive oil
• 300-350 ml mixture of milk and water (2:1 ratio)
• 1 Ts salt
• 1 ts sugar

For the topping (per pizza)

• 100 ml tomato paste
• 12 cherry tomatoes
• 200-250g buffalo mozzarella
• fresh basil (optional)

Method

Put the two types of flour into a large bowl and make a well. Sprinkle the salt around the edges and add sugar, the water and milk mixture, olive oil and yeast in the center. Gradually bring all ingredients together until they turn into a ball-like shape. Transfer the dough onto a floured surface and knead until smooth.

Leave the dough for 30-40 mins. Heat up the oven to 220°C. If possible turn the heat up to 280°C to get an extra savoury pizza!

Split the dough in three and roll out each part into a large round, 5-7 mm thick. Traditionally this is done by hand because using a rolling pin gets the air out of the dough. Don’t worry if you haven’t got the skills of an experienced pizza artist! Spread the tomato paste, the halved cherry tomatoes and the buffalo mozzarella. One of the secrets of Italian cuisine lays in the use of fresh and quality ingredients that make up unique dishes!

Bake on the lowest level of your oven with the fan turned on. The meal will be ready in 10-15 mins. Garnish with the fresh basil and sprinkle some olive oil.

Now there’s one final touch: enjoy your delicious pizza eating it with your bare hands and in a lovely company.

Pizza is so beloved all over the world that it has turned into a symbol of Italian cuisine. In my first post devoted to the best Italian foods I tried to give you enough tempting evidence that the Italian menu can offer much more than just pizza and pasta. Nevertheless the Neapolitan tradition of making pizza is still of great interest. Especially to those of us who cannot afford going to the region of Campania every time we feel like eating pizza.

I have prepared for you an easy, delicious and healthy recipe for making a Margherita. On top of that I will share some top tips by world-known pizza makers!

For the dough (makes three crusts)

• 350g einkorn flour
• 150g white flour
• 20g fresh yeast or 7g dry yeast
• 3 Ts olive oil
• 300-350 ml mixture of milk and water (2:1 ratio)
• 1 Ts salt
• 1 ts sugar

For the topping (per pizza)

• 100 ml tomato paste
• 12 cherry tomatoes
• 200-250g buffalo mozzarella
• fresh basil (optional)

Method

Put the two types of flour into a large bowl and make a well. Sprinkle the salt around the edges and add sugar, the water and milk mixture, olive oil and yeast in the center. Gradually bring all ingredients together until they turn into a ball-like shape. Transfer the dough onto a floured surface and knead until smooth.

Leave the dough for 30-40 mins. Heat up the oven to 220°C. If possible turn the heat up to 280°C to get an extra savoury pizza!

Split the dough in three and roll out each part into a large round, 5-7 mm thick. Traditionally this is done by hand because using a rolling pin gets the air out of the dough. Don’t worry if you haven’t got the skills of an experienced pizza artist! Spread the tomato paste, the halved cherry tomatoes and the buffalo mozzarella. One of the secrets of Italian cuisine lays in the use of fresh and quality ingredients that make up unique dishes!

Bake on the lowest level of your oven with the fan turned on. The meal will be ready in 10-15 mins. Garnish with the fresh basil and sprinkle some olive oil.

Now there’s one final touch: enjoy your delicious pizza eating it with your bare hands and in a lovely company.

Pizza is so beloved all over the world that it has turned into a symbol of Italian cuisine. In my first post devoted to the best Italian foods I tried to give you enough tempting evidence that the Italian menu can offer much more than just pizza and pasta. Nevertheless the Neapolitan tradition of making pizza is still of great interest. Especially to those of us who cannot afford going to the region of Campania every time we feel like eating pizza.

I have prepared for you an easy, delicious and healthy recipe for making a Margherita. On top of that I will share some top tips by world-known pizza makers!

For the dough (makes three crusts)

• 350g einkorn flour
• 150g white flour
• 20g fresh yeast or 7g dry yeast
• 3 Ts olive oil
• 300-350 ml mixture of milk and water (2:1 ratio)
• 1 Ts salt
• 1 ts sugar

For the topping (per pizza)

• 100 ml tomato paste
• 12 cherry tomatoes
• 200-250g buffalo mozzarella
• fresh basil (optional)

Method

Put the two types of flour into a large bowl and make a well. Sprinkle the salt around the edges and add sugar, the water and milk mixture, olive oil and yeast in the center. Gradually bring all ingredients together until they turn into a ball-like shape. Transfer the dough onto a floured surface and knead until smooth.

Leave the dough for 30-40 mins. Heat up the oven to 220°C. If possible turn the heat up to 280°C to get an extra savoury pizza!

Split the dough in three and roll out each part into a large round, 5-7 mm thick. Traditionally this is done by hand because using a rolling pin gets the air out of the dough. Don’t worry if you haven’t got the skills of an experienced pizza artist! Spread the tomato paste, the halved cherry tomatoes and the buffalo mozzarella. One of the secrets of Italian cuisine lays in the use of fresh and quality ingredients that make up unique dishes!

Bake on the lowest level of your oven with the fan turned on. The meal will be ready in 10-15 mins. Garnish with the fresh basil and sprinkle some olive oil.

Now there’s one final touch: enjoy your delicious pizza eating it with your bare hands and in a lovely company.

Pizza is so beloved all over the world that it has turned into a symbol of Italian cuisine. In my first post devoted to the best Italian foods I tried to give you enough tempting evidence that the Italian menu can offer much more than just pizza and pasta. Nevertheless the Neapolitan tradition of making pizza is still of great interest. Especially to those of us who cannot afford going to the region of Campania every time we feel like eating pizza.

I have prepared for you an easy, delicious and healthy recipe for making a Margherita. On top of that I will share some top tips by world-known pizza makers!

For the dough (makes three crusts)

• 350g einkorn flour
• 150g white flour
• 20g fresh yeast or 7g dry yeast
• 3 Ts olive oil
• 300-350 ml mixture of milk and water (2:1 ratio)
• 1 Ts salt
• 1 ts sugar

For the topping (per pizza)

• 100 ml tomato paste
• 12 cherry tomatoes
• 200-250g buffalo mozzarella
• fresh basil (optional)

Method

Put the two types of flour into a large bowl and make a well. Sprinkle the salt around the edges and add sugar, the water and milk mixture, olive oil and yeast in the center. Gradually bring all ingredients together until they turn into a ball-like shape. Transfer the dough onto a floured surface and knead until smooth.

Leave the dough for 30-40 mins. Heat up the oven to 220°C. If possible turn the heat up to 280°C to get an extra savoury pizza!

Split the dough in three and roll out each part into a large round, 5-7 mm thick. Traditionally this is done by hand because using a rolling pin gets the air out of the dough. Don’t worry if you haven’t got the skills of an experienced pizza artist! Spread the tomato paste, the halved cherry tomatoes and the buffalo mozzarella. One of the secrets of Italian cuisine lays in the use of fresh and quality ingredients that make up unique dishes!

Bake on the lowest level of your oven with the fan turned on. The meal will be ready in 10-15 mins. Garnish with the fresh basil and sprinkle some olive oil.

Now there’s one final touch: enjoy your delicious pizza eating it with your bare hands and in a lovely company.

Pizza is so beloved all over the world that it has turned into a symbol of Italian cuisine. In my first post devoted to the best Italian foods I tried to give you enough tempting evidence that the Italian menu can offer much more than just pizza and pasta. Nevertheless the Neapolitan tradition of making pizza is still of great interest. Especially to those of us who cannot afford going to the region of Campania every time we feel like eating pizza.

I have prepared for you an easy, delicious and healthy recipe for making a Margherita. On top of that I will share some top tips by world-known pizza makers!

For the dough (makes three crusts)

• 350g einkorn flour
• 150g white flour
• 20g fresh yeast or 7g dry yeast
• 3 Ts olive oil
• 300-350 ml mixture of milk and water (2:1 ratio)
• 1 Ts salt
• 1 ts sugar

For the topping (per pizza)

• 100 ml tomato paste
• 12 cherry tomatoes
• 200-250g buffalo mozzarella
• fresh basil (optional)

Method

Put the two types of flour into a large bowl and make a well. Sprinkle the salt around the edges and add sugar, the water and milk mixture, olive oil and yeast in the center. Gradually bring all ingredients together until they turn into a ball-like shape. Transfer the dough onto a floured surface and knead until smooth.

Leave the dough for 30-40 mins. Heat up the oven to 220°C. If possible turn the heat up to 280°C to get an extra savoury pizza!

Split the dough in three and roll out each part into a large round, 5-7 mm thick. Traditionally this is done by hand because using a rolling pin gets the air out of the dough. Don’t worry if you haven’t got the skills of an experienced pizza artist! Spread the tomato paste, the halved cherry tomatoes and the buffalo mozzarella. One of the secrets of Italian cuisine lays in the use of fresh and quality ingredients that make up unique dishes!

Bake on the lowest level of your oven with the fan turned on. The meal will be ready in 10-15 mins. Garnish with the fresh basil and sprinkle some olive oil.

Now there’s one final touch: enjoy your delicious pizza eating it with your bare hands and in a lovely company.

Pizza is so beloved all over the world that it has turned into a symbol of Italian cuisine. In my first post devoted to the best Italian foods I tried to give you enough tempting evidence that the Italian menu can offer much more than just pizza and pasta. Nevertheless the Neapolitan tradition of making pizza is still of great interest. Especially to those of us who cannot afford going to the region of Campania every time we feel like eating pizza.

I have prepared for you an easy, delicious and healthy recipe for making a Margherita. On top of that I will share some top tips by world-known pizza makers!

For the dough (makes three crusts)

• 350g einkorn flour
• 150g white flour
• 20g fresh yeast or 7g dry yeast
• 3 Ts olive oil
• 300-350 ml mixture of milk and water (2:1 ratio)
• 1 Ts salt
• 1 ts sugar

For the topping (per pizza)

• 100 ml tomato paste
• 12 cherry tomatoes
• 200-250g buffalo mozzarella
• fresh basil (optional)

Method

Put the two types of flour into a large bowl and make a well. Sprinkle the salt around the edges and add sugar, the water and milk mixture, olive oil and yeast in the center. Gradually bring all ingredients together until they turn into a ball-like shape. Transfer the dough onto a floured surface and knead until smooth.

Leave the dough for 30-40 mins. Heat up the oven to 220°C. If possible turn the heat up to 280°C to get an extra savoury pizza!

Split the dough in three and roll out each part into a large round, 5-7 mm thick. Traditionally this is done by hand because using a rolling pin gets the air out of the dough. Don’t worry if you haven’t got the skills of an experienced pizza artist! Spread the tomato paste, the halved cherry tomatoes and the buffalo mozzarella. One of the secrets of Italian cuisine lays in the use of fresh and quality ingredients that make up unique dishes!

Bake on the lowest level of your oven with the fan turned on. The meal will be ready in 10-15 mins. Garnish with the fresh basil and sprinkle some olive oil.

Now there’s one final touch: enjoy your delicious pizza eating it with your bare hands and in a lovely company.

Pizza is so beloved all over the world that it has turned into a symbol of Italian cuisine. In my first post devoted to the best Italian foods I tried to give you enough tempting evidence that the Italian menu can offer much more than just pizza and pasta. Nevertheless the Neapolitan tradition of making pizza is still of great interest. Especially to those of us who cannot afford going to the region of Campania every time we feel like eating pizza.

I have prepared for you an easy, delicious and healthy recipe for making a Margherita with einkorn flour. On top of that, I will share some top tips by world-known pizza makers!

For the dough (makes three crusts):

• 350g einkorn flour
• 150g white flour
• 20g fresh yeast or 7g dry yeast
• 3 Ts olive oil
• 300-350 ml mixture of milk and water (2:1 ratio)
• 1 Ts salt
• 1 ts sugar

For the topping (per pizza):

• 100 ml tomato paste
• 12 cherry tomatoes
• 200-250g buffalo mozzarella
• fresh basil (optional)

Method

Put the two types of flour into a large bowl and make a well. Sprinkle the salt around the edges and add sugar, the water and milk mixture, olive oil and yeast in the center. Gradually bring all ingredients together until they turn into a ball-like shape. Transfer the dough onto a floured surface and knead until smooth.

Leave the dough for 30-40 mins. Heat up the oven to 220°C. If possible turn the heat up to 280°C to get an extra savoury pizza!

Split the dough in three and roll out each part into a large round, 5-7 mm thick. Traditionally this is done by hand because using a rolling pin gets the air out of the dough. Don’t worry if you haven’t got the skills of an experienced pizza artist! Spread the tomato paste, the halved cherry tomatoes and the buffalo mozzarella. One of the secrets of Italian cuisine lays in the use of fresh and quality ingredients that make up unique dishes!

Bake on the lowest level of your oven with the fan turned on. The meal will be ready in 10-15 mins. Garnish with the fresh basil and sprinkle some olive oil.

Now there’s one final touch: enjoy your delicious pizza eating it with your bare hands and in a lovely company.